This recipe is simple and to the point. I went with a forever dreamy combination of oats, pecans, and walnuts for the base. The pumpkin spice flavor and subtle maple sweetness pack each crunchy bite. A few chopped dates are added for caramel-like flavor and chew. This is everything I like about granola. Crispy, not oily, and lightly sweetened.

I learned a few new granola baking trips from the talented Melissa over at The Fauxmartha and thought I would try them out with this batch. My favorite tip was to hold off on adding the nuts until the last bit of cook time. This ensures they will have a buttery and lightly toasted flavor. No burnt nuts in this batch!

Preheat your oven to 325* F. Line a large rimmed baking sheet with parchment paper. In a large bowl whisk together all wet mixture ingredients until fully combined. Remove 2 tablespoons from the mixture and set aside. Stir the rolled oats into the wet mixture [big bowl] until fully coated. Spread evenly on the parchment and bake for 30 minutes stirring once halfway through.

While baking combine the nuts with the remaining 2 tablespoons of wet mixture until fully coated. After the 30 minutes toss the nut mixture with the oats and spread evenly on the pan. Bake for another 12-15 minutes until golden brown. Mixture will still feel soft. Reserving the nuts for the last 12-15 minutes ensures they will not burn.

Mix chopped dates in. Allow to fully cool. Granola will crisp once fully cooled. Store in an airtight jar in the fridge for up to a few weeks.